Chicken With Mangoes

1 cup all-purpose flour
1 3/4 cups water
1/2 tps salt
1/4 tps baking powder
3 whole chicken breasts
1 (2 x 1-inch) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 cups vegetable oil
3 Tbspwhite vinegar
3 Tbspdry sherry
4 tpss soy sauce
2 tpss granulated sugar
2 tpss cornstarch
2 tpss instant chicken bouillon granules
1 tps sesame oil

Combine flour, 1 cup of the water, the salt & baking powder
Beat with whisk until blended
Let st& 15 min
Remove skin & bones from chicken & discard
Cut chicken into 1/4-inch wide strips
Mix strips into flour mixture

Pare ginger & cut into wafer-thin slices
Cut onions into 1/2-inch pieces
Drain mangoes & cut into 1/2-inch wide strips
Heat vegetable oil in wok over high heat until it reaches 375 deg F
Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time)
Cook until golden, 3 to 5 min
Drain on absorbent paper
Repeat to cook remaining chicken

Remove all but 1 tablespoon oil from wok
Reduce heat to medium
Add ginger to oil in wok
Stir fry until ginger is light brown, about 2 min
Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon & sesame oil
Carefully add to ginger all at once
Cook & stir until mixture boils
Add onions
Reduce heat & simmer 3 min

Mix chicken & mangoes into soy sauce mixture
Cook & stir 2 min
Serve immediately

Makes 4 to 6 servings

Topics: Chinese Recipes - Poultry


Leave a Comment